BeerBorg

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ralph's Knucklehead Red Spring 2014
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Irish Red Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 6.20 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 15.3 SRM
Estimated IBU: 30.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 91.1 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.1 %
4.0 oz Special B Malt (180.0 SRM) Grain 3 2.5 %
2.0 oz Chocolate Malt (450.0 SRM) Grain 4 1.3 %
0.50 oz Sterling [7.50 %] - First Wort 60.0 min Hop 5 16.9 IBUs
2.00 oz Fuggle [4.50 %] - Boil 10.0 min Hop 6 13.4 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 7 -
2.00 oz Fuggle [4.50 %] - Dry Hop 0.0 Days Hop 8 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 9 lbs 14.0 oz
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I am going to use the yeast I dropped out from under my brown ale last week for this.

I was about to ask if this was an Irish Red but then I:
1) Figured if it was an Amber you would have called it that
2) Read the style from your post/printout

So...nothing to see here

I think instead of dry hopping I am going to do a 30 minute hop stand.

I dropped the yeast out from under this beer today. I have it in the fridge, after work I am going to decanter some beer off of the yeast to sample. I am really curious about this hop stand thing.

Roger, so far, with my little bit of playing around with hop standing, I've found I like dry hopping more. Yes, I have to add more hops to the fermenter but I get more aroma and flavor that way.
But I've read where some people do a continual hop stand adding a little bit of hops from flameout to -45 and while I think that might work very well for me, we're back to using more hops than my standard dry hopping of about 2-3 oz.
I've also read where some have noticed more of a benefit from using leaf hops in hop stands than pellets but I haven't tried leaf.

I'm curious what you find.

We've been doing it for the last several batches and the beers have been good. But we used it instead of the short boils and still dry hopped for 3-4 days.

I'd like to do identical batches in some sort of taste test but haven't really sat down to decide what comparative boil schedule to use.

The sample I tasted tonight was absolutely perfect for flavor. I didn't get any aroma off of it but the taste was right where I want it. I could see doing both a hop stand and dry hopping.Though I have found in the past that the aroma doesn't show up until the beer has been carbonated. So it will be interesting to see how it is as a finished product.

I kegged this beer today. A friend stopped by while I was working so I gave him a sample. The first thing he said was "it smells like hops" so some degree of aroma was achieved. He then tasted it and said it was hoppy. I would describe it more as having a hop presence. The balance was exactly what I was after.

Awesome and good on ya! Glad it turned out so well for you and even more so that you seem to be up and into full brew mode now.

Gymrat wrote:The first thing he said was "it smells like hops" so some degree of aroma was achieved.